Peace Hills Lodge - Food
4501 60 Street Wetaskiwin AB T9A 1X7 · Food - General
Inspection summary
Peace Hills Lodge - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on September 15, 2026, recorded 2 infractions.
3 of 10 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.
The number of infractions per inspection has stayed roughly the same over time.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 2 times across 2 separate inspections, most recently on September 15, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 2 times across 2 separate inspections, most recently on November 27, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on August 5, 2025. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
Food safety training and certificationLower risk
Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.
Recorded 5 times across 4 separate inspections, most recently on November 27, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 2 times across 2 separate inspections, most recently on May 13, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
About this data
These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
10 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat sanitizer strength in the red sanitizer bucket was not at the required concentration at the time of inspection. This was corrected during the inspection. Test strips were available on site to verify sanitizer concentration.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Knives and cutting boards were observed within the splash zone of the handwashing sink located at the front service area. This was corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The ventilation exhaust canopy is overdue for servicing. According to the affixed sticker, it was completed in April 2025.Please ensure it is serviced every six months to help prevent fire hazards.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The scoop was found submerged in the flour container. Proper scooping methods were reviewed with staff to prevent bare-hand contact with food materials. The issue was corrected during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observation:Three plastic tubs containing raw chicken and grounded beef, covered with plastic wrap, were observed thawing at room temperature. The measured temperature of the meat items was at 4°C. When questioned, staff stated that the head cook had removed the chicken from the cooler earlier in the morning and instructed them to return it to the cooler at the end of the shift.Action Taken:Explained to staff that thawing food at room temperature is an unacceptable method and poses a food safety risk. The entire cart carrying the three tubs was immediately placed back in the walk-in cooler. This violation was discussed with the site manager to ensure the head cook is informed and corrective measures are implemented to prevent recurrence.A guidance document on safe thawing methods was sent along with the inspection report for reference.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Metal shavings were observed in the can opener, which could potentially physically contaminate food during subsequent usage.This piece of equipment must be cleaned and sanitized on a regular basis as part of cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- An apron was observed stored directly on food contact surfaces. Upon noticing, staff promptly removed it and placed it in the designated dirty rag basket. Please ensure all personal belongings are stored in designated areas to prevent contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink located near the back entrance door is currently not operational. The sensor for the faucet is not functioning. Please arrange for repairs at your earliest convenience.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- During inspection, observed no signs of pest activity at the facility. Monthly records are being available onsite.To complete our documentation, please send the most recent pest control service records to our office.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths are being used and left out on counters.Please store cleaning cloth in approved sanitizer between uses.Corrected during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Boiled and peeled eggs in the stainless-steel container were sitting on the counter and no staff was working on them.External temperature of eggs was measured at 18 Celsius. Cook stated eggs had been out of the stove for 20 minutes and required these eggs at the evening time.Upon request, the eggs were returned to the cooler.Ensure eggs are refrigerated within two hours after cooking, and do not leave cooked eggs out at room temperature for more than two hours.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Found no paper towels in the kitchen hand washing sink.Corrected by providing paper towels at the time of inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In the walk-in freezer, few boxes of food items are stored directly on the egg cartons.Ensure food products are stored on the shelves, a minimum of 6 inches off the floor to facilitate cleaning and avoid pests' infestation.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- A valid permit was not displayed for the facility.Please ensure that current food handling permit is posted so that public can see it. Corrected during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- As per date of last cleaning on the sticker, the internal cleaning of ventilation hood is past due. Please ensure that ventilation hood is cleaned now and on regular basis to prevent fire hazards.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?